Castello di Potentino
Avi and Swati's Weekend of Regional Indian Cuisine
Starts on: Friday, May 17, 2019
Ends on: Monday, May 20, 2019
Price: Starting from €1.350,00 EUR - €3.900,00 EUR based on available rooms and number of guests, fill out the form for total price.
Why Learn to Cook Regional Indian Cuisine in Tuscany?
Avi and Swati have been coming to Potentino for a few years now and while Avi cooks the most amazing Italian food (learnt over several years at the River Café in London) our fondest memories are of the husband and wife team cooking us all dinner when the guests have gone home- a real Indian meal. We hope you will come and join this special moment- a true Indian feast. We will be out foraging, picking vegetables from Potentino's vegetable garden and getting our hands into cooking Indian food... mmm... I can smell it already. You will go home far more confident about cooking Indian food...
- Full board including all wines and lodging at the castle for three nights
- Two days of cooking sessions with Avi and Swati
Transportation to and from Potentino is not included. Do ask Alexander if you would like any help booking transfers.
With roots from Bangalore, India - Avi moved to the UK in 2005. He worked at Claude Bosi’s kitchen at Hibiscus and with John Hoskins’ MW at The Old Bridge Hotel. In 2008, the late Rose Gray offered Avi an opportunity to join the team at The River Café where he worked for 10 years. Their ethos for the finest seasonal ingredients, treated with simplicity and respect, resounded with him.
Yearning for freshly cooked meals from home, he now spends his time cooking and developing recipes for delicious Indian food. He uses high quality ingredients that are seasonal and locally available at his Modern Indian pop ups. Having successfully run them in Berlin, New Delhi, Copenhagen and London, he wants to eventually turn this into a London restaurant.
Swati is a marketer by profession and a trained cook. She has always worked in hospitality - from hotel sales in India to managing marketing and events for London restaurants. An avid home cook, her cooking has influences from her home state of Maharashtra, street food of Mumbai and her second home Bangalore. She currently manages marketing for workplace caterer Fooditude in London while also assisting Avi with his food pop ups.
If you have any questions before booking, do not hesitate to get in touch with Alexander and he will help you with any queries you may have.
Friday- Day 1
Charlotte’s introduces Castello di Potentino followed by a wine tasting along with a few Indian snacks.
A brief overview of the workshop and what to expect (simple, casual and fun) Indian food and wine matching myths followed by a 3 course dinner
Saturday – Day 2
Saturday morning: Vegetables, Lentils and Salads
An Introduction to basic Indian ingredients
- Over view of the geography of the sub continent – facts and figures, terroir and different weather conditions
- Major factors that influence the food in India like religion, caste system, wealth, history and foreign invasions and western influences and migration.
- Intro to regions - Karnataka food
- Visit to the farm to pick a few vegetables
- Lentils and pulses for winter months, how to cook with them and nutritional value
- Prepare a few simple veg dishes with what’s around us (broad beans, asparagus, peas)
- Dal, pulses and stir-fried dishes.
Lunch - Typical veggie meal
Sat dinner – Breads, Barbecue and cooking on fire
Intro to Spices, Chillies and spice mixes, simple marinades
- Where and how they grow
- Flavours and how to use them
- Health benefits and natural remedies
- Flat Bread making- Wholemeal, Ragi, Rice (gluten free)
- Marinated Kid goat on spit and local porchetta with coorgi masala
- Marinated grilled vegetables/ fish (if we can get any)
Sunday – Day 3
Sunday brunch - Fermented batters, Sunday specials and Anglo Indian food
Dosa, Idli and chutneys making with classic potato or chicken combination
- Other unusual breakfast dishes like Poha, Uppit, Vada
- Snacks and street food (pani puri making)
- Summer coolers
- Sweets and flavoured ice
Sunday dinner - One-pot meals
- Biryani or similar
- Pickling to take home
- Sweets and ice
Monday – Day 4
Depart after breakfast.